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Heat olive oil in a large stock pot or Dutch oven over medium heat.
Once hot, add the carrots, celery and celery leaves. Sauté for 3-4 minutes until slightly soft.
Add water and bouillon cubes. Bring to a boil and stir until bouillon cubes have dissolved.
Add chickpeas and continue cooking for an additional 4-5 minutes.
Remove ½ cup of the chickpeas and vegetables without any broth and set aside. Turn off heat.
Temper the eggs by adding lemon/lime zest and juice to the beaten eggs, then slowly pour a few ladles of hot broth into the eggs while whisking constantly.
Slowly stir the tempered egg mixture into the soup.
Add chives and blend soup using an immersion blender, food processor, or blender until creamy.
Turn heat back on to medium. Pour reserved chickpeas and vegetables back into the soup and cook until soup reaches a simmer.
Turn off heat and test salt flavor.
Serve in soup bowls with a drizzle of olive oil, fresh ground pepper, and a garnish of chives.